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It's krausen and completely normal and nothing to worry about. Just leave the fermentation to completely complete.

I'm hoping that there'll be some chest freezers appear after the "apocalypse now" buyers have realised the shops never closed and they don't really have room for it.

Funny, I was just looking at how to make your own syrup and thinking you'd have to do that based on the water being added in the recipe. athumb..

Do you use one of the 454g tins instead of 500g sugar?

@Derren I posted this recently on another thread but i'll just copy it here too: I inherited a Brewferm Dark Abbey (Abdij) from my brother in law who got it 2 years ago in a secret Santa! The yeast is way out of date but the LME should be fine. I’m going to stick in some Muntons extra dark DME...

@Falco That's exactly what I do. I usually put half my batch in bottles and half in mini kegs. I prime the mini keg just like you would with bottles (usually around 13g sugar for beer) and let them force carbonate. Iuse a mixture of different keg styles; I usually use the kegs with the mini...

I was meant to be starting my ginger bug today for my ginger beer however Tesco delivery rationed my 600g of ginger to ....... 100g !

I started brewing 10 years ago with a 2 year old and a 0 year old so it's the perfect time for you to start thumb . The Wherry kit is great, be it for starting out or just brewing a batch to drink. Welcome to a great pastime!

:eek: Did you just drink AdBlue??

Try this one - it's just the brewers friend one in a OneNote template.. (it's the first time I have tried to export a template, let me know if it works!) Once open, you may have to go to Insert --> Templates --> Save Current Page as Template

I’ve been using a Young’s 2 handled plastic bottle capper for years. Hate to think how many bottles it’s done but it’s still going strong. Always have a spare bottle capper though in case your only one breaks half way through bottling!

Just had a google, reports of some people racking it for a week or so which got rid of the smell and others saying it disappeared after conditioning...ans some saying it stayed! https://www.homebrewtalk.com/threads/peanut-off-flavor-why.446115/...

I've used that yeast before and i think it's pretty common, both the massive initial blow off and the smell. I didn't have the smell however i (accidentally but maybe luckily) started my fermentation at about 16c and slowly increased. I think the commonality in people who experience the smell is...

If anyone needs to order them in bulk (240 on pallets) then these guys have them at £4 each: StackPath

I know at least 2 local microbreweries who have been doing exactly that during the covid period for home delivery. Carbonate in the corny then fill the mini-keg. One also has a blichmann quickcarb which he uses to speed things up. I personally use a Fass Frisch Party Star Deluxe. They deliver...

For a beginner at homebrewing it's a really important part of understanding the process. Different styles of beer and different yeasts all ferment in different ways. A clear fermenter lets you see that, so when you progress in homebrewing you know the stages that your beer should be at as you'll...

Hugh FW’s recipe is great. We used plastic bottles so we could tell if it was over carbonating (hence hugh’s comment about burping them) but they were fine and the end result really was like champagne. Good luck, worth the effort.

The reason it’s done in the bottles is that the co2 from the secondary fermentation force carbonates the champagne because there’s nowhere else for it to go. (I didn’t bother “burping” the bottles, just left them to it) If you stick it back in your FV, the co2 is just going to escape and not...

Nope, genuinely have never come across it.